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Inspiring food professionals with ingredient innovation, sustainable sourcing strategies and guidance on the upcoming EUDR regulations.
8-9 October
7 October
Learn more about the venue
Experience the latest ingredient innovations
Returning in 2025
26 & 27 November
New for 2024, a unique event focussing on ingredient innovation, sustainable sourcing and positive nutrition for food professionals across the Irish agri-food sector
5 & 6 November
Our aim is simple but ambitious – to optimise food for health and sustainability. To this end, we foster industry collaboration and incubate disruptive innovation
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Tofu wine made from wastewater launches in restaurants and online
Israel Innovation Authority helps establish new cultivated meat consortium with $20.4M grant
The challenge of increasing shelf-life without additives
Resugar attracts $3M investment to fuel global expansion of ‘no-compromise’ sugar substitute
Functional carbohydrates manufacturer BENEO invests €7.7M into expanding its production facility
Salt reduction – could nature hold the answer?
Dutch House of Representatives passes motion to make cell-based meat sampling legal
Most parents support increasing the number of vegan school meal options says the Vegan Society
Lab-grown meat start-up Mzansi Meat to unveil first cultivated beef burger in Africa
FAO urges consideration of future food safety regulations amid sustainability and rising prices concerns
Start-up Yali Bio raises $3.9M in funding to develop plant-based fats
Welcome from the editor: enjoying food
What does the future look like for CBD?
What will a plant-based diet look like years from now?
Low and no alcohol: The art and science of flavour
NASA calls for innovative food companies to enter its Deep Space Food Challenge
Israeli start-up B.T. Sweet develops sugar substitute CAMBYA
Low and no alcohol: The “spirit” market and functional ingredients
Low and no alcohol: What next for the sector?
From the archive: The future of protein